ChimiChurri is a green, herby, garlicky, spicy flavored sauce that tastes great on steak! Made into steak tacos is even better because it’s Keto approved and delicious!
- 3-4 cups of shredded jack cheese I used pepper jack
- 1 lb Sirloin or Ribeye Steak cut into strips
- 1 medium onion chopped
- 1/2 tbs butter
- 1 tbs sour cream for Garnish
- 1/2 cup cilantro fresh
- 1/2 cup flat leaf parsley. fresh
- 1 clove of garlic
- 1/4 cup red onion
- 1/4 cup olive oil
- 1 tbs lemon juice fresh
- 1/4 cup orange juice fresh
- 1 dash red pepper flakes optional
- 1/4 tsp Salt and pepper to taste
For the Taco Shell; in a large frying pan on medium high heat, put one large handful of jack cheese in the center of the pan.
Fry the cheese until it gets crispy and melted, about 3-4 minutes. Then slide the cheese out of the pan onto a non stick surface or parchment paper. As the cheese cools you can bend the cheese in half like a taco shell or leave it open for tostada style.
Blend all ingredients in a food processor or blender for about 10-20 seconds, salt and pepper to taste.
In a large frying pan sauté the onion until golden brown. Add the strips of steak, salt and pepper. (I like to under cook the steak slightly because the strips will continue to cook once you take them off the heat.)
Once the steak is cooked, add the steak to your taco shell, top with ChimiChurri sauce, garnish with sour cream and a sprig of cilantro.